Simulated digestion and fermentation characteristics of exopolysaccharide from Leuconostoc mesenteroides RSG7 and its effect on the human gut microbiota DOI
Binbin Wang,

Kaiyue Zuo,

Zhikun Zeng

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 63, P. 105683 - 105683

Published: Dec. 11, 2024

Language: Английский

Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities DOI
Mengmeng Zhang,

Caiyun Wu,

Hexin Zhang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 451, P. 139497 - 139497

Published: April 26, 2024

Language: Английский

Citations

9
In vitro dynamic digestion properties and fecal fermentation of Dictyophora indusiata polysaccharide: Structural characterization and gut microbiota DOI
Lin Wang,

Zhikun Zeng,

Yaqing Lin

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 136713 - 136713

Published: Oct. 18, 2024

Language: Английский

Citations

5
Purification, structural identification, in vitro hypoglycemic activity and digestion characteristics of polysaccharides from the flesh and peel of wampee (Clausena lansium) DOI
Jin He,

Juan-li Fang,

Chong-yang Yu

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115270 - 115270

Published: Oct. 28, 2024

Language: Английский

Citations

5
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue DOI Creative Commons
Zhibo Yang, Qiuyu Lan,

X. Liu

et al.

LWT, Journal Year: 2024, Volume and Issue: 203, P. 116375 - 116375

Published: June 19, 2024

The pretreatment method of fruit before fermentation is a crucial step in wine production, exerting considerable influence on its overall quality, particularly sensory characteristics and flavor profile. In this study, Pujiang kiwifruits as raw material, four methods were employed kiwi (KW) namely crushing with peel (KCP), without (KCW), squeezing juice (KJP), (KJW). profile KW evaluated using evaluation, E-tongue, GC-IMS, 1H-NMR. produced through KCP achieved the highest evaluation score, compared to others. E-tongue could effectively differentiate taste features among by different methods. A total 137 compounds characterized combination GC-IMS Moreover, molecules quantified 1H-NMR, concentrations 52 58 compounds, respectively, exhibited significant differences groups, primarily comprising esters, organic acids alcohols. Furthermore, enrichment analysis indicated that several metabolic pathways be altered This study serves theoretical reference application basis for quality improvement offers insights reduction utilization winemaking by-products.

Language: Английский

Citations

4
Gastrointestinal metabolism of Astragalus membranaceus polysaccharides and its related hypoglycemic mechanism based on gut microbial transformation DOI

Qianbo Song,

Junju Zou,

Dan Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 135847 - 135847

Published: Sept. 1, 2024

Language: Английский

Citations

4
Four distinct pathways involved in a “tug-of-war” lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables DOI Creative Commons

Yuqing Duan,

Fanqiang Meng,

Sivakumar Manickam

et al.

Journal of Advanced Research, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

Citations

0
In vitro fermentation of Auricularia auricula polysaccharides and their regulation of human gut microbiota and metabolism DOI
Nannan Liu,

Sha Dai,

Xin Fan

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 306, P. 141714 - 141714

Published: March 4, 2025

Language: Английский

Citations

0
Effect of digestive properties and gut microbiota structure of steam-exploded Laminaria japonica polysaccharide: in vitro dynamic human gastrointestinal systems DOI Creative Commons

Yaqing Lin,

Zhiyong Wu,

Bin Xiong

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117866 - 117866

Published: April 1, 2025

Language: Английский

Citations

0
A review: Polysaccharides targeting mitochondria to improve obesity DOI Creative Commons
Yongchao Chen,

Rong Gao,

Jun Fang

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 277, P. 134448 - 134448

Published: Aug. 3, 2024

Polysaccharides are one of the most important and widely used bioactive components natural products, which can be to treat metabolic diseases. Natural polysaccharides (NPs) have been subject much study research in field treating obesity recent years. Studies past demonstrated that mitochondria for initiation, progression, management obesity. Additionally, NPs ability improve mitochondrial dysfunction via a variety mechanisms. This review summarized relationship between structure their anti-obesity activity, focusing on effects these compounds at level. We discussed association action NPs, including molecular weight, monosaccharide composition, glycosidic linkage, conformation extraction methods. Furthermore, demonstrate range functions adipose tissue, but not limited improving oxidative respiratory chain, inhibiting stress, maintaining mass homeostasis. The purpose this work is acquire thorough understanding function play offer fresh insights investigation how prevent creation medications.

Language: Английский

Citations

3
Effects of Ganoderma lucidum fermentation on the structure of Tartary buckwheat polysaccharide and its impact on gut microbiota composition DOI
Rui Zhang,

Shiping Zou,

Qin Cen

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140944 - 140944

Published: Feb. 1, 2025

Language: Английский

Citations

0